Farro is a grain that is a lot like brown rice but cooks up like pasta. It's a whole grain full of fiber and a great source of vegan protein!
I boiled 1 cup of farro in 3 cups of water for about 15-20 minutes. You want the grain to be a little chewy, similar to "al dente" pasta. DRAIN the grain when it's done cooking! Set aside to cool.
Ingredients for the salad (I chose to go with a Mexican'ish flavor for this):2 Roma tomatoes, diced
2-3 Stalks celery, sliced thin
1/2 Large red pepper, diced
1 Small zucchini, diced
1 Small cucumber, diced
1 jalapeno pepper, seeded and diced
1/2 Sweet onion, diced
1 large handful cilantro, chopped
Juice of 3 limes
1/4 cup Olive oil
1-2 Cloves of garlic, pressed (use a garlic press or just dice it up)
1-2 tsp cumin powder
Garnish to serve with:
**Black beans and/or corn would be great additions to this salad**
In a large bowl mix the salad ingredients together. Add the cooled farro and mix.
In a smaller bowl whisk the lime juice, olive oil, garlic and cumin together. Pour over the salad mixture and refrigerate for at least 2 hours to let the flavors get comfy with each other. Overnight is best! Enjoy the finished product! So GOOD, So HEALTHY!